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Lemon Almond Muffins

lemon-muffins

 
Muffins were always a regular snack or dinner side at my house growing up. I mean, how can you not love sweet little mounds of bread. Even though my family doesn't do refined wheat, that doesn't mean I still can't share my love of muffins with my family. So here's some gluten free after school snacks, grab-and-go breakfast, dessert in the kiddos lunch box, or side to a light dinner. As a family we go through a lot of eggs. So whenever possible I like to leave out the eggs in my baked goods so I can save them for things like Bacon Broccoli Quiche  or in bread that does need them like {Homemade} Sandwich Bread. These muffins aren't missing any protein though since I used a garbanzo bean flour blend. They are sweet, light, and fluffy and you probably wouldn't even guess they were eggless, gluten free, and refined sugar free. 

This blend is perfect for sweet breads and muffins. 

Makes one big batch to store in the freezer. Scoop out per cup as needed. 

 

2-1/2 cups Sprouted Garbanzo Bean Flour

2-1/2 cups potato starch

1-1/2 cups tapioca starch

2 cups brown rice flour

2 Tbsp. organic unflavored gelatin powder


Lemon Almond Muffins
(makes a 12-18 muffins)

 
2 cups bean flour blend
1/2 tsp. baking soda

1/4 tsp. sea salt

1 large lemon, zested and juiced

1/3 cup wild honey

1 cup unsweetened almond milk

1/3 cup applesauce or oil

1 tbsp. apple cider vinegar
1/2 tsp. pure almond extract

Preheat the oven to 375. Combine all the ingredients together in a mixing bowl. Pour into muffin liners or lightly grease the muffin tin with coconut oil. Bake for 15-20 minutes or until the tops spring back when lightly pressed with your finger. Store in a sealable bag or container once they're cooled. If you're kids are like mine, the muffins won't last long enough to store for very long. Okay, okay, it wasn't just my kid's fault. I may have had a few too ;)

 Enjoy!
 

Slow Cooker Carnitas!
Make Your Own Gluten Free Flour Blends

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Friday, 10 July 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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